Anglo-Indian Znoud el Sit

Ingredients

In the original Lebanese Znoud el Sit, the filling is typically made with a combination of cream and cheese. However, in this Anglo-Indian adaptation, we replace the cheese with sweetened condensed milk to add a rich and creamy texture. Additionally, we incorporate cardamom and pistachios to infuse the dish with the aromatic flavors commonly found in Anglo-Indian cuisine. We alse have the original recipe for Znoud el sit, so you can check it out.

• 12 sheets of phyllo pastry 12 sheets of phyllo pastry
• 1 cup (240ml) sweetened condensed milk 1 cup (240ml) sweetened condensed milk
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 cup (30g) chopped pistachios 1/4 cup (30g) chopped pistachios
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 48g, 28g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a bowl, mix together the sweetened condensed milk, ground cardamom, and chopped pistachios until well combined.
2. 2.
   Lay out one sheet of phyllo pastry and brush it lightly with vegetable oil. Place another sheet on top and repeat the process until you have a stack of 6 sheets.
3. 3.
   Cut the phyllo pastry stack into 4 equal strips.
4. 4.
   Place a spoonful of the sweetened condensed milk mixture at one end of each strip. Fold the sides over the filling and roll tightly to form a cigar shape.
5. 5.
   Repeat the process with the remaining phyllo pastry sheets and filling.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
7. 7.
   Carefully place the filled phyllo pastry rolls into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
8. 8.
   Remove the rolls from the oil and drain on a paper towel-lined plate.
9. 9.
   Dust the Anglo-Indian Znoud el Sit with powdered sugar before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry sheets gently to prevent tearing. Keep them covered with a damp cloth while working to prevent them from drying out.
• Sweetened condensed milk — Ensure the sweetened condensed milk is well mixed with the cardamom and pistachios to evenly distribute the flavors throughout the filling.

Tips & Tricks

• For an extra touch of flavor, sprinkle some ground cinnamon over the powdered sugar before serving.
• Serve the Anglo-Indian Znoud el Sit warm for the best texture and taste.
• If you prefer a lighter version, you can bake the filled phyllo pastry rolls in a preheated oven at 180°C (350°F) for about 15-20 minutes until golden brown.

Serving advice

Serve the Anglo-Indian Znoud el Sit as a dessert or a sweet snack. They are best enjoyed warm, straight from the fryer, with a cup of hot tea or coffee.

Presentation advice

Arrange the crispy rolls on a serving platter and dust them generously with powdered sugar. Garnish with a sprinkle of chopped pistachios for an elegant touch.